Bolognaise pasta bake

Spend less time doing the dishes with this delicious one pan pasta bake. Ingredients => 1 tablespoon olive oil => 1 small brown onion, chopped => 1 small zucchini, diced => 150g lean beef mince => 2 garlic cloves, crushed => 1/2 x 400ml jar bolognaise pasta sauce => 1 1/4 cups (150g) dried mini penne pasta => 1 teaspoon dried oregano => 3/4 cup grated pizza cheese => Fresh flat-leaf parsley leaves, to serve Directions Heat oil in a medium frying pan over medium-high heat (see note). Add onion and zucchini. Cook, stirring, for 4 minutes or until softened. […]

One Pan Deep Dish Salmon Pizza

Create a New Family Favorite With This Sensational One-Pan, Deep-Dish Salmon Pizza. Ingredients => 1 1/2 cups plain flour, plus extra for dusting => 7g sachet dried yeast => 1/2 teaspoon sugar => 2 tablespoons extra virgin olive oil, plus extra to drizzle => 1 1/2 cups chopped kale => 250g fresh ricotta => 1/4 cup grated parmesan => 2 teaspoons finely grated lemon rind => 200g smoked salmon slices => 1 bunch asparagus, trimmed, shaved => 1/4 cup fresh dill sprigs => 1 small red onion, cut into thin wedges => Extra lemon zest, to serve => Lemon wedges, […]

Creamy Tuna Pasta

  Ingredients =>  350g Fettuccine or Barilla Spaghetti =>   2 tablespoons olive oil =>   1/2 onion, chopped =>   2 garlic cloves, crushed =>   1 cup (250ml) thin cream =>   2 tablespoons sundried tomato paste =>   425g can tuna in oil, drained =>   1 cup (150g) frozen peas =>   1 tablespoon chopped flat-leaf parsley =>   100g semi-dried tomatoes =>   2 teaspoons capers, rinsed, drained Directions Cook pasta in boiling salted water until al dente. Drain and toss with half the oil. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. […]

Mediterranean Chicken and Pasta

Ingredients => 1 6 – ounce jar marinated artichoke hearts => 1 tablespoon olive oil => 12 ounces skinless, boneless chicken breast, cut into bite-size pieces => 3 garlic cloves, thinly sliced => 1/4 cup chicken broth => 1/4 dry white wine => 1 teaspoon dried oregano, crushed => 1 7 – ounce jar roasted red peppers, drained and cut into strips => 1/4 cup pitted kalamata olives => 3 cups hot cooked campanelle or penne pasta => 1/4 cup crumbled feta cheese (optional) Directions 1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil […]

Tuna and Tomato Pasta

Ingredients =>  4 Tbsp unsalted butter =>   1 28-ounce can of tomatoes, whole or crushed =>   Salt =>  1 pound pasta shells =>  1/2 cup ricotta cheese =>  1 6-ounce can tuna packed in olive oil =>  1/4 cup fresh basil, chopped or torn =>  A generous 1/2 cup grated parmesan cheese Directions: Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the […]

 

Bolognaise pasta bake

Bolognaise pasta bake

Spend less time doing the dishes with this delicious one pan pasta bake.

Ingredients

=> 1 tablespoon olive oil
=> 1 small brown onion, chopped
=> 1 small zucchini, diced
=> 150g lean beef mince
=> 2 garlic cloves, crushed
=> 1/2 x 400ml jar bolognaise pasta sauce
=> 1 1/4 cups (150g) dried mini penne pasta
=> 1 teaspoon dried oregano
=> 3/4 cup grated pizza cheese
=> Fresh flat-leaf parsley leaves, to serve

Directions

  • Heat oil in a medium frying pan over medium-high heat (see note). Add onion and zucchini. Cook, stirring, for 4 minutes or until softened. Add mince and garlic. Cook, stirring with a wooden spoon to break up mince, for 2 minutes or until browned.
  • Add pasta sauce, pasta, oregano and 2 1/3 cups cold water to pan. Stir to combine. Bring to the boil. Reduce heat to medium. Cook for 12 minutes or until pasta is tender and sauce has thickened. Season with salt and pepper.
  • Preheat grill on medium. Sprinkle pasta mixture with cheese. Grill for 1 to 2 minutes or until cheese has melted. Top with parsley. Serve.

 

Jools’ favourite smoothies & ice lollies

Ingredients
For a Berry Smoothie:
=> 1 mug of frozen berries , (200g)
=> 1 mug of unsweetened almond milk , (300ml)
=> 6 tablespoons natural yoghurt
=> 1 super-ripe banana
=> 1 small handful of porridge oats , (35g)
=> 1 tablespoon mixed seeds , (I like flaxseeds and sunflower seeds)

For a Mango, Passion Fruit and Mint Smoothie:
=> 1 mug of frozen mango pieces , (150g)
=> 1 mug of unsweetened almond milk , (300ml)
=> 6 tablespoons natural yoghurt
=> 1 super-ripe banana
=> 1 small handful of porridge oats (35g)
=> 1 tablespoon mixed seeds , (I like flaxseeds and sunflower seeds)
=> 3 sprigs of fresh mint
=> 2 ripe passion fruits
=> 1 tablespoon desiccated coconut , optional

Directions

  • I like to use the bags of frozen fruit you can easily get in the supermarket – they’re so convenient, and a bit of a staple in the Oliver household. I use unsweetened almond milk in my smoothies, but you can use regular milk, or fresh juice (but bear in mind it will be sweeter), if you prefer. You can add all sorts of delicious extras to these smoothies: vanilla is really nice in the berry smoothie, and fresh ginger is fantastic in the mango, passion fruit and mint version.
  • Add all the ingredients to a blender (removing any herb stalks first), fasten the lid and whiz until nice and smooth – you might need to stop the blender and scrape down the sides to help it along. Pour into cups, then serve. At this point you could pour the mixture into ice-lolly moulds and freeze them – they’re always a big hit with my kids.

One Pan Deep Dish Salmon Pizza

One Pan Deep Dish Salmon Pizza

Create a New Family Favorite With This Sensational One-Pan, Deep-Dish Salmon Pizza.

Ingredients

=> 1 1/2 cups plain flour, plus extra for dusting
=> 7g sachet dried yeast
=> 1/2 teaspoon sugar
=> 2 tablespoons extra virgin olive oil, plus extra to drizzle
=> 1 1/2 cups chopped kale
=> 250g fresh ricotta
=> 1/4 cup grated parmesan
=> 2 teaspoons finely grated lemon rind
=> 200g smoked salmon slices
=> 1 bunch asparagus, trimmed, shaved
=> 1/4 cup fresh dill sprigs
=> 1 small red onion, cut into thin wedges
=> Extra lemon zest, to serve
=> Lemon wedges, extra, to serve

Directions

  • Preheat oven to 220C/200C fan-forced. Grease a 3cm-deep, round 24cm (base) ovenproof frying pan.
  • Combine flour, yeast and sugar in a large bowl. Season with salt. Make a well in centre. Add oil and 2/3 cup water. Using hands, combine ingredients until a dough forms. Knead on a lightly floured surface for 3 minutes or until smooth. Place in an oiled bowl. Cover with a clean tea towel. Stand 15 minutes.
  • Meanwhile, combine kale, ricotta, parmesan and lemon rind in a bowl. Season.
  • Press dough into base of prepared pan. Top with ricotta mixture leaving a 2cm border. Bake for 15 to 20 minutes or until base is golden and topping is lightly browned.
  • Top pizza with salmon, asparagus, dill, onion and extra lemon zest. Drizzle with extra oil. Serve with lemon wedges.

Tuna sweetcorn burgers

Tuna sweetcorn burgers

Ingredients

=>85g white bread, torn into pieces
=> 198g can sweetcorn, drained
=> 2 x 185g cans Tuna in water, drained well
=> 25g grated cheddar
=> 3 spring onions, finely chopped
=> 1 egg, beaten
=> 2 tbsp vegetable oil
=> wholegrain bread rolls, lettuce, salsa, to serve

Tuna sweetcorn burgersMethod

  • Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.
  • Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle.
  • Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

Tandoori chicken with cumin raita

 

Tandoori chicken with cumin raita

Ingredients

=> 200g (1 cup) Basmati rice
=> 1/2 teaspoon ground turmeric
=> 60g (1/4 cup) tandoori curry paste
=> 330g (1 1/4 cups) Greek-style natural yoghurt
=> 520g chicken thigh fillets, cut into 2cm pieces
=> Olive oil spray
=> 1 teaspoon cumin seeds, toasted
=> 1 small tomato, seeded, finely chopped
=> 1 Lebanese cucumber, finely chopped
=> Fresh coriander leaves, to serve

Directions

  • Cook the rice following packet directions, adding the turmeric to the cooking water with the rice.
  • Meanwhile, combine the tandoori paste and 2 tablespoons of the yoghurt in a large bowl. Add the chicken and toss to coat. Thread onto 8 soaked bamboo skewers.
  • Heat a barbecue grill or chargrill on medium. Spray the chicken with oil. Cook, turning, for 8-10 minutes or until cooked to your liking.
  • Combine cumin, tomato, cucumber and remaining yoghurt in a bowl. Divide the rice and chicken skewers among serving plates. Top with coriander and serve with the raita

Creamy Tuna Pasta

Creamy tuna pasta

 

Ingredients

=>  350g Fettuccine or Barilla Spaghetti
=>   2 tablespoons olive oil
=>   1/2 onion, chopped
=>   2 garlic cloves, crushed
=>   1 cup (250ml) thin cream
=>   2 tablespoons sundried tomato paste
=>   425g can tuna in oil, drained
=>   1 cup (150g) frozen peas
=>   1 tablespoon chopped flat-leaf parsley
=>   100g semi-dried tomatoes
=>   2 teaspoons capers, rinsed, drained

 Creamy tuna pasta

Directions

  • Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
  • Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through.
  • Serve sprinkled with remaining parsley.

Slow Cooker Chicken Recipes

Slow Cooker Chicken Recipes

Ingredients

=> 1 tablespoon extra virgin olive oil
=> 1kg chicken thigh fillets, trimmed, halved
=> 1 red onion, finely chopped
=> 2 celery stalks, finely chopped
=> 1 carrot, finely chopped
=> 100g Primo Gourmet Selection Pancetta, finely chopped
=> 2 garlic cloves, crushed
=> 1 cup red wine
=> 1 cup Massel chicken style liquid stock
=> 3 sprigs fresh rosemary
=> 1/4 cup tomato paste
=> 500g Barilla Fettuccine
=> 1/2 cup pecorino, grated
=> 300g green beans, steamed
=> Fresh flat-leaf parsley, chopped, to serve

Directions

  • Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to slow cooker.
  • Add onion, celery, carrot and pancetta to pan. Cook, stirring, for 6 to 8 minutes or until vegetables are just starting to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 1 minute. Transfer mixture to slow cooker. Add stock, rosemary and tomato paste. Stir to combine. Season with salt and pepper. Cover. Cook on high for 3 hours (or low for 6 hours).
  • Using 2 forks, shred chicken in slow cooker. Cook for 30 minutes. Remove lid. Cook for 15 minutes. Remove and discard rosemary sprigs.
  • Meanwhile, cook pasta following packet directions. Add pasta to chicken. Toss to combine. Sprinkle with pecorino and serve with beans and parsley.

Spicy salami and chilli rigatoni

Spicy salami and chill rigatoni

Ingredients

=> 375g dried rigatoni
=> 1 tablespoon extra virgin olive oil
=> 80g Primo Hungarian Salami, chopped
=> 3 garlic cloves, sliced
=> 2 long red chillies, thinly sliced
=> 410g can basil and garlic chopped tomatoes with paste
=> Fresh basil leaves, to serve
=> Parmesan, grated to serve

Directions

  • Cook pasta following packet directions.
  • Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add salami, garlic and chilli. Cook for 3 to 4 minutes or until salami is crisp. Add tomatoes. Simmer for 3 to 4 minutes or until slightly thickened.
  • Drain pasta and reserve 1/4 cup of the cooking water. Add to salami mixture. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Toss to combine. Serve sprinkled with basil and parmesan.

Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs

Ingredients

=> 1/2 cup olive oil
=> 1/2 cup ranch dressing
=> 3 tablespoons Worcestershire sauce
=> 1 tablespoon minced fresh rosemary
=> 2 teaspoons salt
=> 1 teaspoon lemon juice
=> 1 teaspoon white vinegar
=> 1/4 teaspoon ground black pepper, or to taste
=> 1 tablespoon white sugar, or to taste (optional)
=> 5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Rosemary Ranch Chicken Kabobs

Directions

  • In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white inegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  • Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  • Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Smoked Turkey Quiche

Smoked Turkey Quiche

Ingredients
=> 1 unbaked 9-inch pastry shell
=> 1 1/4 cups diced, cooked, smoked turkey breast (about 6 ounces)
=> 1/3 cup chopped onion
=> 1 tablespoon butter or margarine
=> 1 -1 1/2 cups shredded Swiss cheese (4 to 6 ounces)
=> 3 eggs, slightly beaten
=> 1 cup half-and-half or light cream
=> 1/2 teaspoon dry mustard
=> 1/8 teaspoon salt
=> dash of ground red pepper

Directions

  • Bake the unpricked pastry shell in a 450 degree F oven for 4 to 5 minutes or until it just begins to puff. Remove from oven. Reduce oven temperature to 375 degrees F.
  • Meanwhile, in a medium skillet, cook turkey and onion in butter over medium-high heat until onion is tender, but not brown. Sprinkle cheese over bottom of prebaked shell. Spoon turkey mixture over cheese.
  • In a medium bowl, whisk together the eggs, the cream, the mustard, the salt and the red pepper. Pour over the cheese-turkey mixture.
    Bake in the 375 degree F oven for about 30 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let quiche cool for 10 minutes before serving.